Slow-Cooked Scrambled Eggs
These creamy, fluffy scrambled eggs are slow-cooked to perfection with Swiss and Parmesan cheese for a comforting breakfast.
Equipment
- 2-quart slow cooker
- whisk,
- spoon
Ingrediënten
- 2 tbsp butter divided
- 9 eggs
- 2 tbsp flour
- ½ cup heavy cream
- ½ tsp salt
- ¼ tsp white pepper
- 1 cup shredded Swiss cheese
- 3 tbsp grated Parmesan cheese
Instructies
- Using 1 tablespoon of the butter, grease the inside of a 2-quart slow cooker.
- Melt the remaining butter and pour it into the slow cooker.
- In a large mixing bowl, beat the eggs with the flour, heavy cream, salt, and white pepper.
- Stir in the shredded Swiss cheese.
- Pour the egg mixture into the slow cooker and sprinkle with the grated Parmesan cheese.
- Cover and cook on high for 2 to 2½ hours, stirring twice during the cooking time, until the eggs are creamy and have reached a temperature of 145°F.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with crispy bacon, toast, or fresh fruit for a full breakfast spread.
Wine Advice:
Pair with a light sparkling wine or a fresh orange juice mimosa for a perfect brunch pairing.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 3 g | Protein: 16 g | Fat: 23 g | Fiber: 0 g | Sugar: 1 g | Salt: 1.2 g
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